Laura's Baking Corner

Just a girl who loves baking... And is here to share her favorite recipes and ideas. 

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DAY TWENTY-TWO 🎄 of 24 BAKES TILL CHRISTMAS

Gingerbread Cookies 🎄 ✨

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DAY TWENTY-ONE 🎄 of 24 BAKES TILL CHRISTMAS

Gingerbread Houses 🎄 ✨

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DAY TWENTY 🎄 of 24 BAKES TILL CHRISTMAS

Gingerbread Cupcakes with Cinnamon Buttercream 🎄 ✨

Recipe:

Cupcakes: 2 cups all-purpose flour, 3/4 cup brown sugar, 1 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 teaspoon ground cloves, 1/4 tsp sea salt, 2 large large eggs (room temp), 1/3 cup sunflower oil, 5 Tbsp honey, 1/3 cup.

Buttercream: 

How to do it:  

Preheat your oven to 350°F/180C. Prepare muffin tin and line it with muffin cups.

Beat eggs with sugar. Add oil, honey, mix well.

Mix all the dry ingredients together. Mix into the egg mixture (not everything at once, but add a bit of flour, then milk and then flour again).

Bake for about 25 minutes or until the toothpick comes out clean.

Buttercream: Beat softened butter until fluffy, add sugar and mix well. Add heavy cream, cinnamon. Mix until you it becomes nice and creamy. 

Apply buttercream to your cupcakes and decorate with a gingerbread cookie or whatever else you like!

Enjoy on a cold winter’s night while you wait for the most wonderful day of the year :)

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DAY NINETEEN 🎄 of 24 BAKES TILL CHRISTMAS

Rugelach Cookies with Plum Jam, Walnuts, Dried Cranberries and Raisins 🎄 ✨

Recipe:

Dough: 1/2 cup butter (room temp), 4 ounces cream cheese (softened), 1 tablespoon sugar, 1 teaspoon vanilla extract (or vanilla sugar), a little pinch of salt, 1 cup all-purpose flour.

Filling: 1/2 cup plum jam, 1/3 sugar, 1 tablespoon cinnamon, 1/2 cup raisins, 1/4 cup dried cranberries, 1/2 cup walnuts.

You need:

How to do it:  

Beat the butter, cream cheese and sugar until light and fluffy. Scrape down the bowl and beaters as necessary.

On a floured working surface, turn the dough out and divide into 2 equal pieces. Wrap tightly in plastic wrap and refrigerate until firm (about 1 hour).

Preheat oven to 375F/190C degrees.

Lightly flour surface and roll out one piece of dough 1-inch circle, about 1/4-inch thick. Add half of all the filling. 

Now cut each round into 16 even wedges. Roll each one into a cookie and place on a baking tray covered in parchment paper. 

Bake until they have slightly puffed and are a pale gold, about 20 minutes, rotating and switching the position of the baking sheets halfway through.

Rugelach is one of my favorites during any time of the year, but especially during Christmas season... You can add whatever you want as a filling and you will end up with delicious result! 

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DAY EIGHTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Chocolate Cookie Cups with Raspberry Jam Filling and Peppermint Whipped Cream 🎄 ✨

Recipe:

You need: 

Cookie cups: 165 grams all purpose flour, 25 grams unsweetened cocoa, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 115 grams unsalted butter (softened), 100 grams brown sugar, 100 grams granulated sugar, 1 teaspoon vanilla sugar, 1 large egg.

Peppermint Whipped Cream:  1 cup heavy cream, 1/4 cup confectioners' Sugar, 3 tablespoon instant vanilla pudding powder (dry), a few drops of peppermint extract. 

How to do it:  

Cookie cups: Preheat oven to 350°F/180°C. Prepare mini muffin pan.

In a large mixing bowl combine all the dry ingredients together. 

In a separate bowl, cream together the butter with sugars (for a few minutes). Add in the egg. Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.

Evenly distribute the cookie dough to the mini muffin pan and bake for about 11-13 minutes (until the tops of the cookie cups are set). Remove from the oven and and while still hot press the middle of the cups with a little measuring cup.

Cream: Beat heavy cream, confectioners sugar, vanilla pudding and peppermint extract with a mixer and beat until light and fluffy. Scrape down the sides as needed.

Assembling the cookie cups: add a little bit of raspberry jam to a cup then add frosting on top of it and decorate with candy.

These are so refreshing and such a perfect combination of chocolate with that light cream that is so perfectly peppermint flavored... You will not be satisfied with only the one, I can promise you that... 

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DAY SEVENTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Lemon Poppyseed Mini Bundt Cakes with Lemon Mascarpone Cream 🍋✨

Recipe:

You need: 1 1/2 cup all purpose flour, 1 teaspoon baking powder, about 1-2 tablespoons of poppy seeds, pinch of salt, 2 eggs, 2/3 cup sugar, 1/4 cup fresh lemon juice, about one tablespoon of lemon zest. 

Cream: 250g mascarpone, 200ml heavy cream, 4 tablespoons of granulated sugar.

How to do it:  

Preheat oven to 190C. Prepare muffin tin with cupcake liners.

Beat eggs with a mixer, add sugar. Beat until fluffy and batter lightens... add lemon juice, zest, mix well.

Mix the remaining dry ingredients together and sift them into the egg mix. Mix until combined.

Bake for about 20-25 minutes or until toothpick comes out clean.

Frost when completely cooled. 

Best enjoyed with the loved ones while watching a Christmas movie! 

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DAY SIXTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Biscotti with White Chocolate and Crystallized Ginger 🌟

Recipe: 

You need: 2 cup of flour, 1/2 cup of white sugar, 1 teaspoon of vanilla sugar, 3 tbsp crystallized ginger (chopped), 1 tsp baking powder, 1/2 teaspoon of cinnamon, pinch of salt, 4 oz white chocolate chopped finely, 2 eggs, 1 egg white, 2 tbsp milk (I used almond, but any milk is fine)

How to do it:  

Preheat oven to 175C or 350F. 

In a large bowl mix all the dry ingredients.

In a smaller bowl mix eggs with egg white, milk and add it to the dry ingredients. 

Knead it and add more flour if needed. The dough should be quite dry.

Knead it into two logs and press it down to make it about 1 inch thick.

Bake for about 25-30 minutes. Remove it from the oven, let it cool for a little bit before making slices. Spread them over the baking sheet and bake for about 8-10 minutes on each side (after reducing temp to 325F/160C).

Remove from oven and let it cool completely. Store in an airtight container and let it wait till Christmas...

Biscotti is one of my favorite cookies during any type of the year, but especially winter and these are perfect with the flavor of ginger, a little bit of cinnamon and white chocolate. 

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DAY FIFTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Christmas Lights Cupcakes aka Chocolate cupcakes with raspberry jam filling and mascarpone frosting

Recipe: Chocolate cupcakes +

mascarpone frosting: 250g mascarpone cheese, 200ml heavy cream, 4 tablespoons of sugar. 

+chocolate for decorations and candy. 

How to do it: (works for both types of these truffles)

Follow THIS recipe for chocolate cupcakes. 

Frosting is really simple. You just need to beat 2 tablespoons of sugar with heavy creams until it thickens. Beat mascarpone in a separate bowl for a bit and then add heavy cream and mix until it turns to cream consistency.

Add frosting to the cupcakes, spread thing line of chocolate on top of it and add candy into it. 

These cupcakes are so light and fun they will definitely make waiting for Christmas easier... Chocolate cupcake with this perfect mascarpone cream is so delicious you will reach for the second cupcake.

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DAY FOURTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Orange Bundt Cake with Cranberries and Orange Glaze ✨

Recipe:

You need: Cake: 2 1/2 cups flour, 1 tsp baking powder, pinch of salt, 3/4 cup sugar, 1 teaspoon of vanilla sugar or vanilla extract, 2 tbsp fresh orange zest, 10 tbsp unsalted butter (room temp), 2 large eggs (room temp), 1 cup buttermilk (room temp), 1/4 cup freshly squeezed orange juice, 1 cup cranberries (fresh or frozen)

Glaze: 2/3 cup powdered sugar, 1 1/2 tbsp fresh orange juice.

How to do it:

Preheat oven to 350°F/175°C . Use butter to grease bundt cake pan.

Mix together the dry ingredients (not sugar.)

Mix sugar with orange zest. Beat softened butter with sugar on high speed until fluffy and pale. Add one egg at a time. Mix well until each one. Add buttermilk, orange juice and mix well. 

Now mix in the dry ingredients (after sifting it). Mix until combined. 

Transfer batter into baking pan and bake for about 45 minutes or until toothpick comes out clean. 

Let it cool before glazing it. 

Cranberries and orange is the ultimate Christmas duo that just can’t be ignored... A piece of this bundt cake will bring you Christmas spirit....

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DAY THIRTEEN 🎄 of 24 BAKES TILL CHRISTMAS

Oreo and Gingerbread Cookie Truffles Covered in Dark and White Chocolate✨

Recipe:

Oreo Truffles: 28 Oreo cookies, 8 oz. cream cheese (room temp.)

Gingerbread: 1 Cup Gingerbread Cookies (crushed), 1/2 Package Cream Cheese (room temp).

+ dark/white chocolate for decoration, candy canes (crushed) or any type of other decoration.

How to do it: (works for both types of these truffles)

First of all take your food processor and crush the cookies (until completely crushed). Now mix in softened cream cheese and mix well.

Press the batter into small balls and after placing on a plate that is covered in parchment paper, put them in a freezer for about 15 minutes. (I put mine until I melted the chocolate).

Now for decoration... Melt the dark or white chocolate. I melted mine over pot with the boiling water and a smaller pot on top. (For me this is the easiest way, but you can also use microwave: heat proof bowl on high for 30 seconds. Then remove and stir well and then return to the microwave for another 30 seconds or so until fully melted).

Put cookie balls into a melted chocolate using a fork and cover it completely and then return it to the same plate and decorate with candy canes or your other decorations...

Store them in a fridge!

These are so easy but so delicious they will definitely become your new favorites.

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DAY TWELVE 🎄 of 24 BAKES TILL CHRISTMAS

Florentines with Poppy seeds, Sesame Seeds drizzled with Dark Chocolate  

Recipe: 

You need: 1 can sweetened condensed milk, 250 g corn flakes, 1 tablespoon of poppy seeds and sesame seeds (can add more if you want).

+ dark chocolate for decoration 

How to do it:

Preheat the oven to  190°C/375°F. Prepare baking trays, line with parchment paper.

Measure cornflakes, add condensed milk, seeds and mix well until combined. 

Take a spoon and make a spoon size cookies. 

Bake for about 7 minutes (until it changes the color a little bit).

Let it cool on a baking tray before decorating with chocolate.

These cookies are so easy to make, but so delicious they will instantly become your favorites... 

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DAY ELEVEN 🎄 of 24 BAKES TILL CHRISTMAS

Cinnamon Cupcakes with Cinnamon Buttercream

Recipe: 

Cupcakes: 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1 tablespoon cinnamon, pinch of salt, 1 cup milk, 1/3 cup vegetable oil, 2 eggs.

Buttercream: 1/2 cup butter, 1 teaspoon of cinnamon, 1 cup powdered sugar, 1.5 tablespoons of heavy cream.

How to do it:

Preheat the oven to 375ºF/190ºC. Prepare muffin tin(s). 

In a bowl, beat the eggs with a mixer, add sugar. Then add milk and oil.

In another bowl combine the flour, baking powder, cinnamon and salt.

Add dry ingredients to the wet ingredients. Stir just until combined – don’t over mix. 

Divide the mixture evenly between the prepared muffin cups. Bake the muffins until a toothpick instead in the center comes out clean. (About 15 minutes).

Buttercream: Beat butter until fluffy, add powdered sugar, cinnamon and heavy cream.

Cinnamon is the ultimate spice this season so I baking with it is a must! These cupcakes are so full of this wonderful cinnamon flavor you will fall in love!

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DAY TEN 🎄 of 24 BAKES TILL CHRISTMAS

Sugar Cookies decorated with Royal Icing 

Recipe: 1 cup unsalted butter, 1 cup white sugar, 1 teaspoon vanilla sugar, 1 egg, 2 teaspoons baking powder, pinch of salt, 3 cups all purpose flour.

+ Royal Icing

How to do it:

Preheat oven to 175°C/350°F. Line baking tray with parchment paper.

With a mixer cream butter and sugar until smooth (about 3 minutes). Beat in an egg. 

In a separate bowl combine flour with salt and baking powder. 

The dough will be very stiff. When it becomes too hard to mix with a mixer, transfer it onto a table and finish off kneading the dough by hand.

This dough does not require chilling. Divide into workable batches, roll out onto a floured surface and cut with a selected cookie cutter. 

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

When completely cooled, decorate with royal icing.

Classic Christmas cookies that can’t be forgotten and must be in your Christmas menu! Decorate them with your loved ones and it will also be a lovely Christmas activity.

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DAY NINE 🎄 of 24 BAKES TILL CHRISTMAS

Gingerbread Cake Roll with Whipped Cream and Tangerines Filling 

Recipe:

You need: 4 large eggs, 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, 3 tablespoons butter (melted), 3 tablespoons honey, 1-1/3 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt.

Filling: 300ml heavy cream, 2 tablespoons of powdered sugar. 4-5 tangerines.

Decoration: Chocolate frosting (for spreading over the top), sugar paste decorations, powdered sugar for dusting.

How to do it:

Line a baking pan with a parchment paper.

In a large bowl, beat the eggs for a few minutes. While adding sugar (until the mixture thickens). Add honey, water, butter.

Now combine all the dry ingredients and sift into an egg mixture. 

Spread batter into a baking pan. Bake in a preheated oven 350°F/175°C for about 12 minutes (until cake springs back when lightly touched). 

Remove from oven, let it cool on a pan for about 5 minutes. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For the filling: beat heavy cream with sugar until it thickens.

Spread cream over cake and add tangerines (you can add as much as you want).

Now roll it into a nice cake roll. For decoration: spread chocolate frosting, add sugar paste decorations and dust with powdered sugar! Keep the cake in the fridge before serving for at least a few hours or overnight.

Light, warm from all the spices and tangerines gives it a nice flavor.. A perfect dessert for a Christmas table... 

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DAY EIGHT 🎄 of 24 BAKES TILL CHRISTMAS

Meringue Kisses

Recipe:  

You need:  3 large egg whites (room temp), 150g white sugar, about half a teaspoon of citric acid* (see note) + desired color of food coloring. 

How to do it:

Bring the egg whites into a big mixing bowl. Take your mixer and start beating the egg whites. At first slower and then at higher speed.

Then it becomes getting lighter start adding sugar. You shouldn’t add it at all at once, do it slowly… 

Beat the egg whites until light, white and fluffy. 

Now it’s the time to add selected food coloring. Mix just until incorporated (do not over mix or the consistency of the meringue can become too runny).

Take your piping bag and pipe any desired form or size (just keep in mind that the bigger you make them, the longer they will have to be in the oven). 

bake in a preheated oven (to 100C). The time depends on the size of them like mentioned before. So when they come off easily off of the baking paper, they are done!

Notes: You can also use lemon juice (about 1 teaspoon), but I like to use only dry ingredients, because of the possibility of changing the consistency of meringue

These are so easy to make and so pretty, you just have to add them to your holidays menu. They are also perfect for decoration of cakes/cupcakes and etc. Just let your imagination run wild… 

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DAY SEVEN 🎄 of 24 BAKES TILL CHRISTMAS

Peppermint Chocolate Cookies aka chocolate cookies with peppermint dipped in white chocolate and sprinkled with candy cane...

Recipe:  

You need: 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar,  1/2 cup brown sugar, 1 large egg, 1 teaspoon peppermint extract, 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 tablespoon instant coffee granules, pinch of salt, 1 cup semi-sweet chocolate chips (this is optional, I didn’t use it this time)

Decoration: 8 ounces white chocolate, 2 candy canes (crushed)  

How to do it:

Cream room temperature butter with sugars using a mixer. (Until fluffy). Then add peppermint extract and egg and beat again...

 Mix all the dry ingredients together. 

Now add dry ingredients to butter and mix until well incorporated. Cover the dough with fresh foil and transfer into refrigerator for 3 hours or overnight!

Before baking remove the dough and leave it in room temperature for about half an hour.

Preheat oven to 175C/350F. 

Take a bit of the dough and roll your dough into small balls (about 1 inch). Place them on the baking sheets about 3 inches apart.

Bake for 8 minutes. You know they’re done then they’re puffed up. (Be careful not to over bake it’s really easy!). Take cookies out of the oven, let it sit on a baking pan for a few minutes and then transfer onto cooling rack.

Decorate with white chocolate and sprinkle crushed candy cake on top.

Adapted from: here

Perfect duo of mint and chocolate... Leave these cookies for Santa on a Christmas Eve or eat them all alone hehe.